Pork Head Aspic (Kholodets)
A beautiful centerpiece for a holiday table! Making aspic takes a while. If you want to wow your family or guests, it'll take a bit of effort, but the result is worth it! Let's make pork head aspic. Here we go.
Cooking method
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Step 1:
Cut the ears off the pork head and cut the head crosswise, keeping the skull intact. Rinse the head thoroughly in cold water.
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Step 2:
Choose a large, heavy-bottomed pot. Set it to simmer for 5 hours, continually skimming off the foam and fat. Add salt to the water. Don't add more water during cooking, or the aspic won't set into a jelly.
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Step 3:
When the meat is done, lift the pieces of the head out of the pot, let them cool a little, and remove the bones, brain, and skin. Strain the broth.
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Step 4:
Combine the cleaned meat with the broth, stir, add the bay leaves and finely chopped garlic, and return it to low heat. Cook for another 20 minutes.
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Step 5:
Pour the broth and meat into decorative molds and refrigerate for 2–3 hours.
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Step 6:
The aspic is ready! It makes a beautiful centerpiece for a holiday table. Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Pig's head - 216 kcal/100g
